Restaurants›Roy's Waikiki›Drunken' Gochujang Chicken Recipe

Drunken' Gochujang Chicken Recipe

Inspired by Roy's Waikiki
Time1h
Serves4

Asian Vegetables, Sesame Oil, Kabayaki, Furikake, Steamed Rice, Cucumber Namasu

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Ingredients

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Chicken Marinade

Vegetables and Rice

Cucumber Namasu

Method

Marinating the Chicken

1

Prepare the Marinade

In a bowl, combine gochujang, soy sauce, sesame oil, honey, rice vinegar, minced garlic, and ginger. Mix well.

2

Marinate the Chicken

Add the chicken thighs to the marinade and coat well. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Cooking the Chicken and Vegetables

3

Cook the Chicken

In a skillet over medium heat, add a little oil. Remove chicken from the marinade and add to the skillet. Cook for about 6-8 minutes on each side, or until fully cooked. Brush with kabayaki sauce during the last few minutes of cooking.

4

Sauté the Vegetables

In the same skillet, add the mixed Asian vegetables and stir-fry for about 5-7 minutes until tender but still crisp.

5

Prepare the Rice

While the chicken and vegetables are cooking, prepare steamed rice according to package instructions.

Making Cucumber Namasu

6

Prepare the Cucumber

In a bowl, combine sliced cucumber, rice vinegar, sugar, and salt. Toss to combine and let sit for 10 minutes.

Serving

7

Plate the Dish

Serve the cooked chicken over steamed rice, topped with sautéed vegetables. Garnish with furikake and serve cucumber namasu on the side.